Chocolate Mousse Tart

I was more interested in the delicious chocolate mouse tart which looked pretty even when it's plain.The texture was creamy and chocolaty and not too sweet. 

Err...never mind that the crust was not properly decorated...it's still crusty and delicious!

 

Cuts up nicely too!

Surprisingly I managed to pry the recipe from the boy this time, he must be in a good mood!

He used the very basic ingredients for the crust:-

Crust for a 9 inch tart:

125g cold butter, cubed

250g flour

1 egg yolk

1 tablespoon cold water

Method:  Rub butter into the flour until it resembled fine crumbs.  Add the egg yolk and water and gently mix to form a dough.  Rest for 15 minutes before roll out and place into the tart pan.  Refrigerated for 30 minutes before blind baking at 180 deg C until pale golden brown. 

Next the chocolate mousse:

100g chocolate

300g whipping cream

20g icing sugar

5g gelatin, soak in 25ml of water to bloom and then microwave 30 seconds to fully dissolve the gelatin

Method:  Whisk 200 g of cream with icing sugar until stiff. Set aside.  Next bring to boil the remaining 100g of cream and then pour onto the chocolate to melt.  Stir gently until the chocolate has melted and then cool before adding to the whipped cream. Mix well to combine and then stir in the gelatin.  Pour into prepared crust and chill to set.

Ganache: 

100g chocolate

100g cream 

10g butter

Method:  Bring cream to a boil and pour over the chocolate to melt.  Once it is completely melted, stir in the butter until ganache is smooth and creamy.  Pour over the set chocolate mousse and return back to the fridge to set the ganache. 

Dust a layer of cocoa powder over the tart and serve with a dollop of whipped cream and fruits of your choice.

His friends enjoyed this very much, some of them had second helpings:D